My favorite kind of weekends are those that have a good balance of busyness and relaxation. These past few days were just the right mix of things. Highlights of the weekend include mountain biking, checking out the La Jolla Art & Wine Festival, house hunting (yes, we’re looking!), hanging out at the beach for a couple hours and watching football.
I also completely unplugged from my computer for a full 24 hours. Between working from home, blogging, and social media, I feel like I’m always on my laptop. It’s nice to have a day every so often when I don’t even turn my Mac on!
Another fun part of my weekend was the NY Giants bandana I ordered for Harley arriving. She completely hates it and keeps biting it, but I can’t stop cracking up at how funny she looks with it on:
Seriously, how can that not make you laugh? I decided I’ll only torture her with it on game days.
This weekend I didn’t spend much time in the kitchen, but tonight’s dinner creation is one definitely worth sharing:
I spotted asiago and garlic focaccia at the farmer’s market a few days ago, and decided to nab it and see what I could come up with. When I later came upon some heirloom tomatoes and avocado, I knew they’d be a perfect pairing with the focaccia, and so I made a tasty bruschetta dish with an avocado twist. While bruschetta is most often an appetizer, these focaccia were the main event of my dinner.
To start, I preheated my oven to 350 and popped the focaccia in the oven to bake until golden brown. Meanwhile, I cubed my avocado and chopped my tomatoes and red onion:
I combined everything in a large bowl, added fresh basil, salt, pepper, olive oil, and balsamic vinegar, and tossed it all together:
Once the focaccia was done, I removed it from the oven and cut into 6 slices. I then spooned the tomato mixture onto each focaccia slice evenly, sprinkling with additional salt and pepper, then enjoying! The precise recipe is below:
Heirloom & Avocado Bruschetta on Focaccia
Ingredients
- 1 large focaccia bread 55 g, I used an asiago & garlic flavored one
- 6 medium heirloom tomatoes
- 1 medium ripe avocado
- 1/4 small red onion
- 2 TBSP fresh basil leaves
- 1 TBSP olive oil
- 1/2 TBSP balsamic vinegar
- 1/4 TSP salt plus more for sprinkling to taste
- 1/8 TSP pepper plus more for sprinkling to taste
Instructions
- Preheat oven to 350.
- Place the focaccia on a large baking sheet. Bake until golden brown, around 10 minutes.
- Meanwhile, chop tomatoes and red onion and cube avocado. Place everything in a large bowl.
- Roughly chop basil and add to the bowl. Add salt and pepper, and drizzle olive oil and balsamic vinegar in. Toss well to combine.
- Once focaccia is done baking, remove from oven and slice into 6 pieces.
- Spoon the tomato mixture onto each slice evenly. Sprinkle additional salt and pepper to taste.
[…] bruschetta recipe seems kind of fancy but is simple to make. It’s a great recipe to keep in mind if […]